Research Article

Effects of Bacillus subtilis and Leuconostoc mesenteroides on the Quality Characteristics of Potato Garaetteok

Figure 2

Change of texture profiles of cooked garaetteoks during storage 0, 6, and 24 h: (a) hardness; (b) springiness; (c) cohesiveness; (d) gumminess; (e) chewiness. Means with different superscript letters measured at the same time are significantly different (one-way ANOVA, , Tukey’s post hoc test).
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